This week the temperatures have dropped suddenly; we have had highs of 11 degrees. Temperatures that have helped us combat dishes like this Potato stew with pepper and chorizo. A very simple stew to prepare with which you get warm with the first spoonful.
I don't know about you, but spoon dishes make me happy and at this time of year they begin to have a great role at the table. East it will only take you 35 minutes to do it, so it is a great and inexpensive proposal to complete your daily menu. Will you dare to prepare it?
Starting the meal with this potato stew with pepper and chorizo ​​is a pleasure. Do you want to turn it into a unique dish? It will be very easy to add some pieces of fish and / or some broccoli or cauliflower florets, for example. The base, you already have it. What if you add a yogurt dessert to top off the meal?
The recipe
- 3 tablespoons of extra virgin olive oil
- 1 red onion, minced
- ½ white onion, minced
- 3 Italian green peppers, chopped
- 1 large red bell pepper, minced
- 2 leeks, chopped
- 12 slices of chorizo
- 7 potatoes
- 3 tablespoons tomato sauce
- 1,5 teaspoons of chorizo ​​pepper meat
- ½ teaspoon of paprika
- Vegetables soup
- Salt and pepper
- We heat the oil in a saucepan and sauté the onion, pepper and leek chopped over medium heat for 10 minutes.
- Then add the chorizo ​​slices and the peeled and clicked potatoes and cook a couple of minutes more, so that the chorizo ​​releases the fat.
- We add the tomato sauce, the chorizo ​​pepper meat and the paprika and mix.
- Immediately afterwards, we salt and pepper and we cover the potatoes with broth. I usually let some tips show on the broth.
- We bring to a boil and we cook for 20 minutes.
- We turn off the heat, move the casserole a little and let it rest covered for a few minutes before serving the potato stew with pepper and hot chorizo.